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Autumnal Monkfish with Saffron-Infused Risotto and Roasted Chestnuts
Autumnal Monkfish with Saffron-Infused Risotto and Roasted Chestnuts

Autumnal Monkfish with Saffron-Infused Risotto and Roasted Chestnuts
A sophisticated dish featuring monkfish paired with a luxurious saffron risotto and roasted chestnuts, perfect for an autumn evening.
Autumnal Monkfish with Saffron-Infused Risotto and Roasted Chestnuts
Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 50
    g
     chestnut
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 20
    ml
     olive oil
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Autumnal Monkfish with Saffron-Infused Risotto and Roasted Chestnuts
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Stir in arborio rice, cook for about 2 minutes until lightly toasted.
  4. Add saffron and gradually pour in vegetable stock, stirring constantly.
  5. Cook the risotto for about 20 minutes, adding more stock as needed.
  6. In a separate pan, sear monkfish on both sides until golden brown.
  7. Roast chestnuts in the oven at 180°C for about 15 minutes.
  8. Once risotto is creamy and rice is al dente, remove from heat.
  9. Serve monkfish over the saffron risotto, topped with roasted chestnuts and chopped parsley.
Nutrition Per Serving 987 g Per 100g
Energy 603.4 kcal 61 kcal
Protein 48.3 g 4.9 g
Fibre 5.7 g 0.6 g
Salt 4.2 g 0.4 g
Sugar 12.3 g 1.2 g
Carbohydrates 59.2 g 6.0 g
Fat 23.7 g 2.4 g
  • 200
    g
     monkfish
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 50
    g
     chestnut
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 20
    ml
     olive oil
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Stir in arborio rice, cook for about 2 minutes until lightly toasted.

Add saffron and gradually pour in vegetable stock, stirring constantly.

Cook the risotto for about 20 minutes, adding more stock as needed.

In a separate pan, sear monkfish on both sides until golden brown.

Roast chestnuts in the oven at 180°C for about 15 minutes.

Once risotto is creamy and rice is al dente, remove from heat.

Serve monkfish over the saffron risotto, topped with roasted chestnuts and chopped parsley.

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